Triple Chocolate USA Cake
Chocolate cake, chocolate chips, chocolate ganache! Decorate with red white and blue M & Ms for patriotic summer holidays!
Equipment
- Bundt pan
Ingredients
Cake
- 1 box Devil’s Food or Rich Chocolate cake mix
- 4 large eggs
- 4 T butter melted
- 1 cup sour cream
- 1 package regular size Jello chocolate pudding
- 1 cup chocolate chips
- 1/2 cup buttermilk
Chocolate Ganache
- 1 cup heavy cream
- 1 1/3 cups chocolate chips
Garnish
- 1/2 cup chocolate chips
- 1/2 cup peanut M & Ms
Instructions
Cake
- Put everything in a large mixing bowl except chocolate chips. Beat well for 2 minutes.
- Stir in chocolate chips. Transfer to a well greased bundt pan. Bake according to box directions, checking often towards the end of baking time. Do not over bake.
- Cool completely on wire rack before removing from pan.
Chocolate Ganache
- Place cream and chocolate into a glass measuring cup. Heat for 1 minute in microwave on high. Stir. Cook an additional 30 seconds and stir well.
- Continue stirring, returning to microwave for an additional 20 seconds if necessary. Ganache will darken and thicken as chocolate melts. If it seems too thin add more chocolate until it’s a thick yet pourable consistency.
- Let ganache cool for 20 minutes before using.
- Turn cake out onto a cake plate. Pour ganache slowly and generously over cake. Immediately sprinkle with additional chocolate chips and M & Ms.
- Cake can be stored at room temperature for up to 5 days under a cake dome. Extra ganache can be frozen and used for ice cream or future dessert.